The Perfect Palong Shaak Dal Recipe

Moong Dal with Spinach, Potatoes & Warming Spices

A comforting Bengali-style dal that brings together tender moong dal, soft potatoes, fresh spinach, and a fragrant tomato-onion masala. The potatoes are lightly mashed into the dal, giving it a rich, velvety texture without making it heavy. A spoonful of ghee at the end brings everything together. The secret is keeping it makha makha, thick, creamy, and just saucy enough to scoop up with rice.

Servings: 3–4Prep Time: 10 minutesCook Time: 25–30 minutes

A delicious serving of basmati rice paired with a flavorful potato and spinach curry, garnished with fresh lime wedges for a zesty touch.

Ingredients

For the Dal

• ½ cup moong dal (split yellow mung beans), rinsed

• 1 medium potato, cut into small cubes

• 3 cups water

• ½ tsp ground turmeric

• ½ tsp salt

• 1 tsp neutral cooking oil

For the Masala

• 2 tbsp neutral cooking oil

• ½ tsp cumin seeds

• 1 dried red chile

• ¾ cup thinly sliced onion

• Small pinch of salt, plus more to taste

• 1 tsp garlic paste

• 1 tsp ginger paste

• ¼ tsp ground turmeric

• ½ tsp red chile powder

• ½ tsp ground coriander

• 2 small tomatoes, chopped

• ½ tsp garam masala

Palong Shaak Dal Recipe: Step-by-Step Instructions

Step 1: Cook the dal and potatoes

Combine moong dal, potato, 3 cups water, turmeric, salt, and 1 tsp oil in a medium pot. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until the dal is tender and the potatoes are soft, about 15–20 minutes. Set aside.

Step 2: Build the flavor base

Meanwhile, heat 2 tbsp oil in a separate pan over medium heat. Add cumin seeds and dried red chile. Let sizzle for a few seconds, just until fragrant. Add sliced onion and a small pinch of salt. Cook, stirring occasionally, until the onion turns lightly golden brown.

Step 3: Cook the masala

Reduce heat to low. Add garlic and ginger pastes and stir for 30–40 seconds, until fragrant. Add turmeric, red chile powder, and ground coriander, stirring briefly to coat the onions without burning the spices.

Add chopped tomatoes and a small pinch of salt. Stir well, cover, and cook over low heat for 3–4 minutes, until the tomatoes soften and the masala thickens. Continue cooking uncovered briefly if needed, until you see a little oil separating around the edges.

Stir in garam masala and cook for a few seconds to bring everything together.

Step 4: Bring it all together

Transfer the prepared masala to the pot of cooked dal. Add slit green chiles and chopped baby spinach. Stir gently to combine.

If the mixture looks too thick, add hot water a little at a time, up to 1 cup, depending on your preferred consistency. Simmer for another 2–3 minutes, just until the spinach wilts and the flavors come together.

Step 5: Finish with ghee

Add ghee and gently mash some of the softened potato pieces against the side of the pot. This naturally thickens the dal and gives it a creamy, comforting texture.

The finished dal should be makha makha, thick, soft, and spoonable rather than soupy. Taste and adjust the salt if needed.

Serve warm with steamed rice.

A Little Kitchen Wisdom

Let the potatoes do the thickening. Lightly mashing a few pieces gives the dal body without adding flour or cream.

Cook the tomatoes until the masala comes together. That little separation of oil around the edges tells you the tomatoes have reduced and the spices have had time to develop their flavor.

Add spinach toward the end. Baby spinach cooks quickly, so a short simmer is all it needs.

Skip the second tadka. The cumin, dried chile, onions, and spices have already done their job. A final spoonful of ghee is all this dal needs.